Gluten Free Chai Spiced Gingerbread Cookies with a powdered coconut sugar tutorial and how to make coconut sugar icing. This classic Christmas recipe features a delightful chai spice blend, making it dairy-free, gluten-free, paleo, and vegan.
1. In a mixing bowl, whisk together 3 tbsp of molasses, 2 tbsp of melted butter or coconut oil, and 1 tsp of vanilla.
2. Mix in 1 & 3/4 cup of almond flour, 1/4 cup of coconut sugar, 2 tbsp of arrowroot, 1/4 tsp of cinnamon, 1/4 tsp of baking powder, and 1 tsp of chai spice until a dough forms.
3. Place the bowl in your freezer for 20 minutes, or until the dough hardens.
4. Transfer the dough to a clean surface and roll it out into a 1 cm thick sheet.
5. Using a gingerbread man cookie cutter, cut the dough and transfer to a lined baking sheet.
6. Bake at 350°F (175°C) for 10 minutes.
7. While the cookies are baking, make the coconut sugar icing by adding 1/4 cup of coconut sugar to a blender or food processor and blending for about 1 minute, or until it turns into a powder.
8. Mix the powdered coconut sugar with 1 tbsp of milk to make coconut sugar icing!
9. Let the cookies cool before topping with the icing and enjoying!
